Ham Hocks... Soups & Jelly With Lots Of Chicken Livers

Foamheart said:

 
First I see the red beans and rice w/ a couple of livers there on the side. Most folks don't realize the relationship between fried protein with the starch and fiber of the beans and rice. Its just like the relationship with peas and carrots!  People here will fry 2 or 3 shrimp, or oysters, or anything in a small amount to go with beans and rice.

I see the hock meat and the gelatin, I am assuming a hock terrine? That would be totally awesome! Don't think its head cheese with that nice plastic wrap liner in there. I bet the hock would make some awesome head cheese though. Never thought about it before. Course I am assuming the pigs around here are raised without hocks they just walk around on the shanks cause you can find a fresh hock anywhere!

Inspirational!

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Moikel said:

 
Terrines are a wonderful thing ,ham hock one of the best there is.

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TonyaBeachlover said:

 
Those are wonderful looking soups! I can't wait to see your last hamhock turns into!

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DeanSomers said:

 
Perfect looking food again B! Where did you find the hamhocks?

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paulyetter said:

 
You have brought back some good memories for me. My mother used to flavor green beans with ham hocks and I loved coming in out of the cold to a big bowl. I haven't tasted a hock in years thank you for the trip down memory lane!

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SnorkelingGirl said:

 
Jeremy!

Looks amazing!  I can't wait to see the pictures of the hock terrine after it has set up.  I've made a ham hock and trotter terrine a few times ("foot" cheese vs. head cheese LOL), but have never done it with smoked hocks, just cured unsmoked hocks.  I bet the smoked hock flavor will be great!   I'll be watching for the rest of this thread!

Have a great evening!
Clarissa

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Moikel said:

 
Ham hock terrine one of those classics that gets served with pickles,crusty bread .French farmhouse cooking at its most honest,just my opinion of course . Great warm weather lunch dish. Great thing that you are carrying on the tradition.

Our Asian community led the comeback here,you can get them really well priced at Asian butchers.I have a few frozen that I  smoked a while back.You got me motivated to bust them out.

Un smoked, poached long then left to dry really well then re cooked in the wok or oven with sauce over popular in restaurants here.Thai flavours,tamarind,palm sugar,fish sauce,chilli,garlic,lemon grass, slices of citrus .Hot sticky sweet & sour vibe.

Now I am hungry

,lucky its lunch time. Thaitown here I come,I need a few things anyway.

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JoshPiper said:

 
Don't have any idea what ur doing with the last thing but ur soup looks killer!

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Chef JimmyJ said:

 
This all looks AMAZING! Red Beans and Rice is one of my favorites and the Black Beans work great as well. I can only add one comment...Them Bones are spent...There is a French technique called Remouillage (rewetting) that is making a weak stock from used bones but it requires a Butt Load of bones and the results are average at best. Nice work...JJ

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newsmokeguy said:

 
My whole clan loves bean soup urs looks great!

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JoshPiper said:

 
I think I understand what the last thing is ur making now.

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JoshPiper said:

 
Ok that is not what I was picturing in my mind :/ it looks strangely like brain matter in there but im new to all this :-o

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TonyaBeachlover said:

 
Do you use that to flavor other things now?

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